Sourdough Discard Sandwich Bread
Easy and quick SAME DAY recipe for sourdough sandwich bread!
I just love bread. That’s it. And I really love a QUICK bread recipe because I hate waiting for days to finish something.
This recipe will make you think twice about ever buying store-bought bread again.
My kids love it, and everyone wants me to bake them some LOL so good thing this recipe makes 2 loaves because you’ll need them.
I used a stand mixer with a dough attachment for this recipe.
Ingredients:
3 tsp or 9g of active dry yeast
1 TBSP honey
1 Cup warm water ( I test the temp with a thermometer to make sure it doesn’t exceed 99 degrees F, if it does it will kill the yeast!) I do around 85-90 degrees F
200g Sourdough starter discard (I used discard at about 12 hours out from feeding, 1:1:1 ratio starter)
1/2 stick (4 TBSP) SALTED butter, very soft/room temp
560g All purpose flour
2 tsp salt
Directions:
In the bowl for your stand mixer- add warm water, active dry yeast, and honey and whisk with a hand whisk until combined. Let stand for 5-10 minutes until bubbly! (if this doesn’t happen, you may need new yeast.)
To the mixing bowl, add butter, discard, flour and salt. Fit your mixer with the dough hook and mix on LOW for about 15 minutes. The dough needs to become very smooth and stretchy. You’ll want the dough to be able to stretch until you can see light through it, before it breaks apart. If you still can’t stretch it apart at all, mix for another 5 minutes. While you’re waiting for the dough, grease a large bowl with butter.
Turn out the dough into the large greased bowl and cover with plastic wrap. Let the dough rest for about 1-2 hours or until it doubles in size, I set mine in the microwave with the door cracked open.
Once it has doubled, prepare 2 loaf pans (9x5) with parchment paper or greased with butter. turn the dough out onto a lightly floured surface and cut in half. You’ll want to gently flatten each dough portion into a square-ish shape and then roll it up, then placing it inside the loaf pan-seam side down. I’ll put a picture of how mine look below.
Cover the loaves with plastic wrap or tea towels and let them rest for another 30 minutes to an hour, about doubling in size again. Preheat the oven to 375 during this time.
Once the loaves have risen, place them in the oven and set a timer for 40 minutes. If you want to be positive that your bread is fully baked you can tap it and test for the hollow sound, or you can use a meat thermometer and test the temp in the middle and confirm it is 195 degrees F or more. If your dough isn’t finished, bake another 5 minutes and check again.
Sourdough bread crust will be harder than store-bought bread loves! As soon as these come out of the oven, I brush the tops with lots of butter to soften that crust as it cools. This also adds even more delicious flavor! Let the loaves cool completely before cutting and storing.
Bread should stay fresh for about 3-4 days!
I will pre-cut it into sandwich type slices if it’s for my kids for the week and store it in a gallon ziplock bag still together.
Loaves before baking (picture below)
